Photo: Diliara Garifullina
Estimated Nutrition (whole recipe, rough)
1039
Calories
32g
Protein
26g
Fat
165g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2¼ cups flour
- ¾ cup hot cooked rice
- 5 teaspoons baking powder
- 2 tablespoons sugar
- 1 cup milk
- 1 egg
- 2 tablespoons melted butter
- ½ teaspoon salt
Directions
1
Mix and sift flour, sugar, salt, and baking powder; add one-half milk, egg well beaten, the remainder of the milk mixed with rice, and beat thoroughly; then add butter. Bake in buttered muffin rings placed in buttered pan or buttered gem pans.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg